Charred broad beans with St. Jorge cheese and brioche crumbs


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Charred beans

Pea purée

  • 200g of dill
  • 50ml of grapeseed oil
  • 2 tsp salt
  • 200g of frozen peas
  • 3 tbsp of lemon juice

Brioche crumbs

To plate

  • 2 slices of St. Jorge cheese
  • 2 sprigs of dill
To make the brioche crumbs, cut the crusts off the loaf and make the inside into crumbs. Put them on a baking tray and toast under the grill until golden
To prepare the broad beans, char the pods under the grill. Once charred, open the pods with scissors and remove the beans
Reserve the pods and peel the beans. Transfer the beans to a bowl and season with olive oil and salt
To put together the pea purée, make a dill oil by blitzing the dill in the grapeseed oil with 1 teaspoon of the salt. Pour into a pan and cook until the dark green oil separates off from the dill paste
  • 200g of dill
  • 50ml of grapeseed oil
  • 1 tsp salt
Put 4 tablespoons of the dill oil in a blender with the peas, lemon juice and 1 teaspoon of salt and whizz to a purée
Put a spoonful of the crumbs on each plate. Carefully put the beans back into each pod and make dots of pea purée between each bean. Put on the plate and garnish with the crumbled pieces of cheese and torn sprigs of dill
  • 2 slices of St. Jorge cheese
  • 2 sprigs of dill
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